Salted Coconut Granola

Healthier than store-bought, cheaper, and totally customizable (change the nuts, add dried fruit or chocolate, adjust the sweetness to your preference). This is my new favorite granola flavor, with a nice balance of salty and sweet and crunchy toasted coconut. Adding water to the oats brings out their natural starches, which helps them create large clusters of granola, perfect for trail mix, yogurt bowls, and snacking.

Ingredients:

• 500 grams old-fashioned rolled oats (about 4 cups)
• 140 grams maple syrup (about 1/2 cup)
• 80 grams coconut oil (about 1/2 cup), melted
• 100 grams mixed nuts and seeds (about 1 cup), roughly chopped (I like to use a mix of pistachios, pecans, and pumpkin seeds)
• 120 grams unsweetened shredded coconut or coconut flakes (about 3/4 cup)
• 1/2 teaspoon freshly ground cardamom (optional)
• 1 teaspoon salt (start with 3/4 tsp, and adjust to taste)
• 150 grams water (this helps create larger granola clusters)
• Flaky sea salt, for topping (optional)

Instructions:

1. Preheat oven to 155 Celsius / 310 Fahrenheit.
2. In a large bowl, mix the oats and the water until evenly combined. Add the remaining ingredients and mix again. Taste and adjust salt or sweetness level, if desired.
3. Spread evenly over a large baking sheet lined with parchment paper. Use a spatula or the bottom of a cup to press down firmly on the granola. You should have a thick layer of granola (a little under 1 cm thick).
4. Bake for 15 minutes. Check on the granola at this point – if the edges are getting too dark, stir the granola and press down again. If the granola still hasn’t browned, there is no need to stir it.
5. Return to oven and bake for an additional 10 to 15 minutes, or until golden brown. The granola might feel soft at this point, but will crisp up as it cools. Top with flaky sea salt, if desired.
   • Depending on your oven and pan size, your granola might take less or more time to bake. Color is the best cue – granola is ready when its deeply bronzed throughout.
6. Remove from oven and let cool completely (this step is important for getting those large granola clusters). If you want to add dried fruit or chocolate chips, add them to the granola at this point.
7. Place the cooled granola in an airtight container.
8. Enjoy! Granola will keep at room temperature for up to two weeks.

Notes

• Gluten free: To make this granola gluten free, use certified gluten-free oats.
• Coconut oil: Both virgin (unrefined) coconut oil and refined coconut oil will work here. Virgin coconut oil will give slightly more coconut flavor.